Ridge Gourd with Mustard Seeds

Beerakaya Avalu Kura.

Ridge gourd is chopped and cooked along with onion and tomato. Cumin, mustard and garlic are ground to paste for the curry. Ridge gourd with mustard seeds curry can be eaten with plain steamed rice or with roti.
Makes: around 2 Cups of Ridge Gourd with Mustard Seeds.

Ingredients:

Ridge Gourd 1 (app. 12 inch long)
Onion 1 Small
Tomato 1
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Garlic 2 Cloves
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Chop off the thick skin, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Remove stems, wash and slice the green chillies.
Peel and finely chop the onion.
Wash and chop the tomato.
Peel and roughly chop the garlic cloves
Grind cumin seeds, mustard seeds and garlic into smooth paste adding little water.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion turns translucent, add ridge gourd, tomato, ground masala paste and salt.
Cook covered on medium flame till ridge gourd pieces are soft.
Uncover and stir fry for a minute or two if the curry is too watery.
Serve ridge gourd with mustard seeds over plain steamed rice.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered till done.
Variations: A pinch of garam masala can be added at end to spice up the curry. You can also garnish the curry with chopped cilantro.
Other Names: Ridge Gourd with Mustard Seeds, Masala Ridge Gourd, Beerakaya Avalu Kura.

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Cauliflower Curry

Cauliflower Curry.

This is a simple cauliflower gravy curry. Oil is tempered with cumin seeds and onion is fried till its translucent. Cauliflower is broken into small florets and added to the oil along with ginger. Then the cauliflower is cooked along with tomato and some powdered spices till soft.
Makes: around 3 Servings of Cauliflower Curry.

Ingredients:

Cauliflower 1 Small One
Onion 1
Tomato 1 Large
Ginger 1 inch Piece
Green Chiles 1 – 2
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Cilantro few Sprigs
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Peel and grind the ginger into smooth paste.
Break cauliflower into small florets and wash them under running water.
Wash and separate the cilantro leaves from its stems.

Heat oil in a pan, add cumin seeds, onion and fry till it softens.
Add ginger paste and cauliflower.
Cook for few seconds, then add chopped tomato and cook till tomato is mushy.
Add cumin powder, coriander powder, red chile powder and salt.
Fry for a minute, add half a cup and cook covered until cauliflower is soft but not mushy.
Garnish with cilantro and serve cauliflower curry with rice or roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, then add few splashes of water if required and cook covered on low – medium flame till done.
Variations: You can also add few pinches of garam masala before removing the curry from heat. A few squeezes of lemon at the end makes a difference.
Other Names: Cauliflower Curry, Gobi Curry.

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